Natural Bioprotection for Your Must
Discover how non-Saccharomyces yeasts can improve winemaking by reducing the use of sulfites and contributing to a more stable and aromatic wine.
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Natural bioprotection |
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Protect Color and Aromatic Fractions |
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Sustainable Winemaking with Reduced Sulfites |
| The Challenges of Modern Winemaking
Today’s production challenges are increasingly shaped by climate change, which affects grape ripeness, composition, and balance. At the same time, there is growing demand for more sustainable, expressive winemaking that respects varietal character. |
The Solution: Non-Saccharomyces YeastsOnce considered a risk, non-Saccharomyces yeasts are now a strategic tool for a more natural, controlled winemaking approach. EnartisFerm Q MCK (Metschnikowia pulcherrima)EnartisFerm Q MCK is a non-Saccharomyces yeast (Metschnikowia pulcherrima) selected for use during harvest and pre-fermentation stages. It ensures effective bioprotection of white, red, and rosé musts. → Provides natural bioprotection of the must |
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Discover the Potential of Non-Saccharomyces
360-degree bioprotection for your juice
EnartisFerm Q MCK is a Metschnikowia pulcherrima yeast strain designed to protect must and juice naturally. By offering biocontrol protection, it ensures the quality and aromatic potential of your red, white, and rosé wines from the very beginning
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Bioprotection during pre-fermentation stages
Non-Saccharomyces yeast (Metschnikowia pulcherrima) selected to naturally protect red, white, and rosé must from microbial contamination.
Discover moreNon-saccharomyces in modern winemaking
In this video interview we explore the role of these microorganisms and their concrete benefits: from bioprotection during the prefermentative stages to natural acidification and aroma modulation during fermentation.
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EnartisFerm Q MCK
- Metschnikowia pulcherrima strain.
- Bioprotection during grape harvest and pre-fermentation stages in white, red, and rosé must.
- Natural alternative to the use of sulfur dioxide.
- Requires inoculation with a Saccharomyces cerevisiae yeast to ensure alcoholic fermentation.
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Balanced nutrition. Controlled fermentations.
Speak with an Enartis technician to learn how to implement this approach effectively in your winery through a personalized consultation.